Quince Tea Cake

May 18th, 2011  Tags: , ,
| Recipes | 24 comments

Gotta love those quinces

This cake is adapted from a favourite Greta Anna recipe. It is buttery and dense and best eaten the day it is baked. Quinces can be cooked a day ahead to save time.

3 quinces, peeled, cored and quartered, save peels and seeds

7 cups water
1 1/2 cups castor sugar
1 vanilla bean, rubbed lightly to loosen seeds, then split
1 lemon, zested and juiced
1 orange, zested and juiced

To make syrup place all ingredients in large stainless steel pot and bring to the boil, reduce heat and add the quinces. Cook on gentle flame for an hour and a half, checking liquid level from time to time. The fruit will intensify in colour as the cooking time lengthens. Remove the fruit from pot, slice the quince in quarters and reserve for cake. Reduce syrup by half. Strain out the peels and seeds and pour back over fruit.

Cinnamon Quince Tea Cake

140g unsalted butter at room temperature
200g castor sugar
2 eggs
85g SR flour or gluten free substitute
115g ground almonds
125 ml milk
1 tsp vanilla
1Tbsp hot water
1/2 tsp baking powder
16 slices cooked quince
115g walnuts, finely chopped
2 tsp sugar

3 Tbsp sugar
1 tsp cinnamon
20g unsalted butter

Heat oven to 190 C. Pulse all batter ingredients in a food processor to combine for 15 seconds, scrape down sides of bowl and pulse again for 5 seconds. Pour batter into a greased and paper lined 25 cm spring form pan. Arrange quince slices in a circular pattern on top of cake, add walnuts, sugar and spread evenly over cake. Bake for 40 – 50 minutes. Sprinkle the cake with cinnamon and sugar, cut the butter into little pieces and dot over the top of cake. Bake for another 10 minutes, test with skewer. Cool and remove from pan, serve with remaining quince and thick cream.

See Tuesday's (19th May), Good Living for my Quince story and another delicious recipe.

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      • Jeane says:

        OMG this looks like an awesome idea! I love the sweetness of the cake and the filling sounds like the perfect compliment. I have always seen quinces in the stores but never knew how to use them, I will have to try this!

    • Bakmi says:

      Quince is the favorite ingredient lately! Everyone’s been making something out of it, like jams or spreads. Thank you for showing another way to use it I feel like I’m getting a food education by reading blogs like yours!

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      • Adejumo says:

        Quinces bring back some sweet childhood memories. My mom always used to make the best quince jam, I loved the smell your breakfast sandwich, it sounds amazing. And I love that you allow yourself the occasional treat while keeping health and fitness in mind!

    • Beatriz says:

      I’ve never tasted quince. I’ve seen it used in a lot of recipes from French to Moroccan but I’ve only ever seen it in the stores once, in Harrods. Can quince be eaten raw? Your crostata is so lovely that I think next time I come across it, I’ll buy one *kisses* HH

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